Shaved Summer Squash Salad with Prosciutto Crisps

Gluten Free
Health score
3%
Shaved Summer Squash Salad with Prosciutto Crisps
20 min.
4
99kcal

Suggestions


Brighten up your dining experience with our Shaved Summer Squash Salad with Prosciutto Crisps, a dish that perfectly captures the essence of summer on your plate. This fresh and flavorful salad is not only gluten-free but also a delightful way to showcase the vibrant seasonal produce. With a combination of thinly shaved zucchini and yellow squash, each bite offers a refreshing crunch that pairs beautifully with the rich and savory notes of crispy prosciutto.

What sets this salad apart is its simple yet sophisticated flavor profile. The refreshing twist of fresh mint combined with a touch of lemon juice and zest creates a zesty dressing that highlights the natural sweetness of the squash. Topped with crumbled ricotta salata or feta cheese, this dish is a delightful contrast of creamy and crisp textures.

Whether you're looking for a light starter, a side dish for your main course, or an elegant antipasti option for a casual gathering, this salad is so versatile that it fits perfectly into any meal. With an impressive preparation time of just 20 minutes, you can whip up this healthy, low-calorie delight that serves four. Elevate your culinary repertoire this summer with this exquisite Shaved Summer Squash Salad—it's sure to impress your guests and satisfy your taste buds!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • ounce feta cheese crumbled
  • tablespoons mint leaves fresh thinly sliced
  • teaspoon juice of lemon fresh
  • 0.5 teaspoon lemon rind grated
  • tablespoon olive oil extra-virgin
  • ounce pancetta chopped thin
  • 0.3 teaspoon salt 
  • medium baby squash yellow
  • medium zucchini 

Equipment

  • bowl
  • frying pan
  • whisk
  • peeler

Directions

  1. Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds.
  2. Place zucchini and squash in a medium bowl, and toss with salt.
  3. Combine mint and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.
  4. Pour over zucchini and squash; toss.
  5. Heat a small nonstick skillet over medium heat.
  6. Add prosciutto; saute for 2 minutes or until crisp.
  7. Place 3/4 cup salad on each of 4 plates. Top each serving with 1 tablespoon cheese; sprinkle evenly with prosciutto.

Nutrition Facts

Calories99kcal
Protein13.6%
Fat64.82%
Carbs21.58%

Properties

Glycemic Index
26.5
Glycemic Load
0.93
Inflammation Score
-5
Nutrition Score
7.8265217918417%

Flavonoids

Eriodictyol
0.83mg
Hesperetin
0.43mg
Naringenin
0.02mg
Apigenin
0.14mg
Luteolin
0.32mg
Quercetin
0.33mg

Nutrients percent of daily need

Calories:99.29kcal
4.96%
Fat:7.6g
11.69%
Saturated Fat:2.11g
13.16%
Carbohydrates:5.69g
1.9%
Net Carbohydrates:3.86g
1.4%
Sugar:3.44g
3.83%
Cholesterol:8.29mg
2.76%
Sodium:204.99mg
8.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.59g
7.17%
Vitamin C:27.03mg
32.77%
Vitamin B6:0.32mg
16%
Manganese:0.31mg
15.27%
Vitamin B2:0.21mg
12.47%
Potassium:423.76mg
12.11%
Folate:44.18µg
11.05%
Vitamin A:435.24IU
8.7%
Phosphorus:79.42mg
7.94%
Magnesium:29.44mg
7.36%
Fiber:1.83g
7.32%
Vitamin K:7.44µg
7.08%
Vitamin B1:0.09mg
6.15%
Vitamin B3:1.04mg
5.18%
Vitamin E:0.72mg
4.82%
Copper:0.09mg
4.54%
Calcium:44.73mg
4.47%
Zinc:0.64mg
4.25%
Iron:0.74mg
4.13%
Selenium:2.76µg
3.94%
Vitamin B5:0.32mg
3.19%
Source:My Recipes